Coconut Flour Pancakes

Disclosure: I include affiliate links in many of my posts. When you order a product through an affiliate link, I get paid a small commission, which helps to support my blog and my work. That said, I only work with companies I trust and only endorse products I have researched and use myself.

Everyone loved the coconut flour pancakes I made this morning. I only made a small batch but these pancakes are so dense and filling, you don't need much to feel satisfied.

Coconut flour pancakes are extremely nutritious, much more so than pancakes made with regular flour. They are also high in fiber, and lower in carbs.

The other great thing about coconut flour pancakes is that in order to make them, you need to use a lot of eggs, which greatly boosts the nutrition. There's 1/2 of an egg in each and every one of these pancakes. (Not to mention 1/2 tablespoon of butter per pancake.)

This recipe is GAPS and SCD friendly. If you use coconut oil and coconut milk instead of butter and whole milk, it's GFCF (gluten-free, casein free).

Reader Interactions

Comments

I think I’ll have to give coconut flour another go. I made banana muffins once, and no one liked them, and I made pancakes that turned out so-so. I wasn’t fond of the texture. I will have to try your recipes out. It sure looks like Kate enjoyed them! Did you put syrup or honey on for her, or just plain from the pan?

I also wanted to let you know that I contacted Dr. Ron, and he will be at the WAPF conference selling his products. I think there will probably be a lot of vendors there, hopefully selling their products at a special conference rate. All the better for me as I can skip the shipping cost.

I have had mostly success with coconut flour. My 10 yo son is happy to have pancakes back on the weekend breakfast menu again. Sometimes I double, tripe, or quadruple the batch so he can eat them later, warmed in the toaster oven or a warm skillet. I’m glad to get eggs into him.

This week I’ve been experimenting with pumpkin coconut flour muffins. I make mine a bit spicier and less sweet than Fife’s low sugar recipe and add chopped crispy pecans or walnuts. I’m also experimenting with maple syrup instead of sugar, so far so good. I also usually double the batch to make 12, as they go fast around here. I like to eat one with a generous amount of Italian mascarpone cream cheese. Yum!

Last night my son and I made 36 of these for his class Halloween party today. My son said everyone ate the muffins.

The only bomb I’ve made with the coconut flour was with Fife’s ginger cookies. My son ate them, but the conventional gingersnaps from the BH&G cookbook was preferred (made with non-hydrogenated palm shortening instead of vegetable shortening).

Wow, I go through an extra high amount of eggs when I bake with coconut flour, though. I don’t mind, though, I think eggs are super.

Hi Henriette
When I’ve run short on coconut flour for a recipe I’ve topped it up with dessicated coconut shreds that I’ve whizzed up finely in a coffee grinder – it seems to work well – almost as fine as the coconut flour. Perhaps you could give this a whirl? You wouldn’t have to process too much as the recipes usually use only a little coconut flour each. (Just don’t whizz too long or you’ll end up with a “butter.”)
:)

LOL! Diane, you should see her in restaurants. Every time we go to a restaurant and there are packets of butter on the table, she grabs for them. I just give them to her. She ends up eating a few tablespoons worth of butter at every restaurant meal (which of course is a good thing).

What a great opportunity for recipe testers! I’m developing this one for a paleo-oriented cookbook I’m writing. I’ve been using butter because I’m out of coconut oil. Please let me know about your experience or success/failures/adjustments (annaandguy at roadrunner dot com). I’m planning to try this with honey, too.

They were a hit with my son’s class yesterday at their Halloween party. I was up quite late baking 36 of these the night before!

“You don’t have to soak the flour — and if you forgot the night before, you can just whip these up.”

Yes, but make sure you stock up on eggs if you make a lot of stuff with coconut flour. I panic when my supply gets below 2 dozen now.

I’ve been making so many of these pumpkin muffins lately, sharing with neighbors and visitors plus my son’s classroom, so I’m continually running out of eggs (my pastured egg supplier isn’t an option anymore and I haven’t located a new supplier yet). So I’ve been running to Trader Joe’s for more eggs every few days, four dozen at a time.

Whenever I eat coconut flour I have such bad abdominal pain from gas! I read Fiber Menace like you suggested, and it makes me wonder about ingesting too much fiber… Do you have any problems with digestion of the coconut flour?

Henriette – I have a hard time finding coconut flour as well (it has been out of stock at the last two places I have tried to order from). The owner of our local nutrition store recommended processing coconut flakes, especially the macaroon style, in a coffee bean grinder or food processor to a flour-like consistency. I’m not sure how it will work, but it’s worth a try, right?

Grinding coconut flakes might work, but I suspect the results might differ somewhat. I think coconut flour is made from the coconut after the oil is pressed out, so finely ground coconut flakes will be much oilier. you might need to adjust the fat content of the recipe downward to compensate. Let us know how it goes.

BTW, there are a number of places online that sell coconut flour for about the same store price. A while back I blogged about some online sources I found: http://web dot mac dot com/gandasalvesen/iWeb/Site/Blog/AF5AA1C3-2105-4CF2-BDD4-C8261B9A7C80.html (substitute . for dot)

I understand the customs issues. It seems to be more strict on the other side of the Atlantic. My SIL’s family in Norway has the same issues. I mail them a lot of things and have to be very careful with the customs descriptions and package total values to avoid extra charges for them on their end – and they send me cool Norwegian “fiber arts” tools and supplies I can’t easily get in the US.

I sent a “UV light box” once to my MIL in the UK as a gift (I got it at a reduced price, but it was still expensive), packed with a cashmere sweater for my other SIL that I got for very low price -about $25) on end-of-season clearance, but it was diverted to customs for inspection, repacked, and she had to pay not only £15 for customs charges (I think UK customs overvalued the sweater, too), but a “courtesy” fee of £25 for the extra handling and repackaging. That hasn’t happened with other packages, but because of the high value of the light box, I guess it triggered attention from customs.

If you poke holes in the coconut (we use a cordless electric drill…) and drain it, that’s coconut water – yum, an excellent electrolyte, but water, not milk. If you cut the coconut open and juice the flesh, that’s the milk (and cream). (We’ve an Oscar slow-auger juicer.)

Got it now. Our local hfs and Whole Foods carry the fresh coconuts also. I call the liquid that comes out of them coconut water. Maybe a local thing? Thank you for taking the time to explain it. I am looking forward to reading the book.

Mark’s Daily Apple post and videos explain the difference between coconut water (the liquid in the center of coconuts) and coconut milk (man-made from water soaked in pureed coconut meat, then strained) and how to get both from fresh coconuts. I’ve been able to find canned coconut milk without guar gum or other emulsifiers and preservatives, but I am interested in making my own, too. I’d like to get one of those Pacific Island clamp-down rotary graters that fits inside the coconut shell, too.

My son loves to drink fresh coconut water from the young (immature) coconuts served at the local Caribbean restaurant. After the liquid is gone, they hack it open in the kitchen and he scrapes out the coconut “jelly” and eats it. I love the curried goat or oxtail that is often featured as a “chef’s special”.

I have four different brands of canned coconut milk in my pantry at the moment; two do not list gum/emulsifier additives or preservatives. Natural Value brand (purchased at a local “natural food” store) lists Pure Coconut Extract & water as ingredients. Golden Star brand, which I think I purchased at Ralph’s (Kroger-owned) in the International Food aisle, lists coconut milk & water as ingredients.

I’d like to get coconut pineapple muffins that Henriette mentioned. They sound so yummy.

Also, you informed gals, I got some coconut milk the other week and it was so extremely high in saturated fats; I just could imagine what it does to our arteries; I could be wrong but it was soooooo thick… any thoughts to ease my mind?

I really think the trick to coconut flour pancakes is, as you said in your blog post, making them SMALL. I do mine about 2-3 inches in diameter.

You might try fiddling with the recipe some. I think it depends on your altitude and all that jazz as far as how stuff like this comes out. I have made these with and without baking powder and they’ve come out fine… but maybe you need to adjust the amount of butter vs. flour.

Or maybe… maybe you could add another egg? It could be that your eggs are a little on the small side…

I’ve been making these frequently, but not to eat as pancakes. I use them as a “flat bread” substitute to soak up the sauce when making curry dishes. When I gave up grains, including rice, it really seemed like something was missing from my curry meals. The pancakes fill the gap perfectly.

This recipe was as good as it looks! I had never heard of coconut flour, but I’m thrilled to discover it. I used raw whole milk with melted coconut oil in the recipe. Topped with real butter and real maple syrup was heavenly. Thank God for real food! And thanks for posting this!

My kids love these so much! But my son has been asking recently for waffles. I’m wondering if you have ever tried these in a waffle maker or if you have a coconut flour waffle recipe. I never love to experiment because I’m afraid of wasting ingredients. Thanks for your help and your wonderful recipes!!

Hi
Regarding comments mentioning gas and bloating after eating coconut flour dishes. I am on a candida diet and have learned a lifetime of knowledge in a short time about our digestive system. Coconut derivatives specially virgin oil is highly beneficial due to its high fiber and antifunga properties. It causes a jolt of cleansing with an unfortunate short-lasting side effects from gas up to and including flu like symptoms as a bit of toxic gunk is released into the digestive high lane. This is because in the best of times, all of us carry around dirty pipes and there is a cost to a bit of cleansing.
My main point is really this. It would be sad if we collectivelly reject wonder foods like this on account of a myth. Classic example is beans with their “gassy” reputation, when they are actually the single most nutritious power house we can eat!
Food for thought…cheers

Ok, just broke down & purchsed some coconut flour online & tried making these. I’ll have to play around with it a bit more though. Definitely needs blueberries &/or something else (I did add some bberries to the batch after tasting the first cooked pancake. The texture is great but they taste too much like eggs for me, even with the blueberries. :(

Hi, I am going to try the pancakes this weekend, they sound great! I was wondering if the Pumpkin Nut Muffins by Anna have any pumpkin in them or is it just the pumpkin pie spice that gives them the name? Thank you!

My daughter will not eat eggs, so this will now be a regular breakfast for us. I made it this morning. At first, she cried because they weren’t the regular pancakes. But then she asked for more at lunch!

first of all, is that your baby? looks like he really enjoys the pancake!
well, I haven’t tried it yet but since you gave the recipe, I will try it one of these days. thanks for sharing, it looks yummy! :-)

I just received some coconut flour and am having trouble figuring it out after two failed attempts to bake with it. I don’t usually have kitchen failures so I’m perplexed. After looking over a few of your coconut flour recipes, it looks like you don’t have to use very much coconut flour in recipes, whereas if I were using regular flour, I might need more. Is that correct?

Sounds about right! You can’t really substitute coconut flour for standard flour in a recipe. You only need to use a little per recipe because it’s so absorptive. Coconut flour recipes usually have a lot more liquid ingredients to complement this (water, milk, coconut milk, apple sauce). Best plan is to hunt out some recipes designed especially for coconut flour and when used to it, play around with your original favourites.

I’m with Genie up above. I’ve tried this recipe (or one very much like it, it looks the same off the top of my head) before, and it didn’t taste like pancakes AT ALL. It wasn’t *bad*, it was just… eggs. Tasted like quiche, or omelet. Okay, that’s fine, I like eggs, but I don’t want to put butter and maple syrup on my omelets…

Made these for lunch today and they were scrumptious. My husband Page said “these are much better then regular pancakes”. I am sooooo excited because I agree with him and I miss having pancakes (not anymore). I can’t wait to do the father-in-law test this weekend. I am sure they will pass with flying colors.

I made these but left out the sweetener. They were fantastic! Especially when smothered in homemade almond butter and coconut butter.
And I bet they would make a good “bun”. I might have to try that out on Monday during our family grill out

these look delicious! i am wondering if you have any other suggestions on where to buy coconut (and almond) flour. i was recently reading this article on phytic acid: http://www.westonaprice.org/food-features/living-with-phytic-acid which suggests that unless coconut and almonds have been soaked before grinding them into flour, the phytic acid content will be very high… but i can’t seem to find either flour that has been prepared this way. any thoughts? thanks!!!

I’m enjoying your blog and your recipes, however, I am on the SCD diet and in no way is your pancake recipe SCD legal! You cannot eat rapadura, milk OR baking powder on the SCD diet! There are substitutions for these things, of course, but if you’re going to say it’s SCD legal before posting the recipe, I really feel as though it ought to be. Too many substitutions and you’ve got a completely different recipe all together!

I was so excited to make these for breakfast this morning! I added blueberries and doubled the recipe, they were delicious. My kids and husband finished them off, I don’t think the kids noticed the difference. My husband rated them a 7 compared to his regular pancake and said he like them, they just didn’t taste like a pancake. I agree, but I still thought they were delicious. I am going to add banana and coconut next time. This time it was chia seeds and blueberries. Will definitly make again!

Hi, I know you posted this years ago, but I am just now trying to replace flour. I have been slowing converting to the WAPF way of life and am totally on board, but am a sugar addict and a Barefoot Contessa devotee. My daughter (4) and I usually enjoy the Contessa’s Sour Cream Pancakes, which are delicious. So, I made your recipe here, but still included sour cream and lemon zest because these flavors standout most. They were quite good! We eat our pancakes with peanut butter and maple syrup! My daughter loved them but she probably doesn’t notice the “texture” difference that I notice. It’ll take some time to adjust, but definitely worth it. Also, a warning next time on how awful Sucanat smells. I just couldn’t use it. Couldn’t get past it. Am I being sensitive? Or does it really have a unique odor? I used raw honey and maple sugar, which I love but is crazy expensive. So, thanks for the recipes! We are off to try more of your baked goods, like muffins and brownies!

These are so good! I made them for my husband and me for an indulgent feeling Saturday breakfast. NOM. I used stevia glycerite to taste instead of rapudura because we don’t do any sugar. Topped with sugar free (I know, fake) maple syrup. So very good. We use kerrygold butter, it is amazing.

I made these for my family this weekend and was disappointed at how they turned out. I followed your recipe exactly, even though I was hesitant about using a whole teaspoon of salt. I mixed up the batter and turned around to butter the heated skillets. When I turned back around, the batter had thickened up so much that I couldn’t pour it. I had to add more whole milk to thin it out to a pourable consistency. Also, they were way too salty for my family’s tastes.
Are you sure the measurements are correct, or is there some other trick that I missed?

I’ve been making my Paleo pancakes with Almond flour, but have been looking for a coconut flour alternative. I’ll have to give this a try. I’ve made some coconut muffins that were fabulous, though. You might like them. http://angiessuburbanoasis.blogspot.com/2011/08/paleoprimal-cupcakes-and-muffins.html

I’m suck a dork!! i mis-understood the cooking directions which were a little confusing. But, 2nd time around they were a better and I used a little more coconut flour. First time I used 3 tbsp of oil IN he batter!! no wonder it tasted oily. Save all coconut oil for cooking and topping, right?

I REEEEEALLLY wanted a sweet treat tonight but I just could not wait 50 minutes for brownies to bake. So I whipped these up, added 2tsb of raw cacao powder, and before flipping dropped a few chocolate chips on each one. When they were done I buttered two up, and added just a tiny bit of my blackberry jam from this summer (made with honey). Oh my goodness!!! Totally hit the spot and waaaay easier than brownies or a cake. Thanks for this recipe!

Enjoyed them! Thanks for the inspiration! I used half the salt (perfect!) and no sweetener because I don’t tolerate honey or maple syrup well. Next time I’ll experiment with cutting the butter by a tablespoon, but they tasted good with all 3 melted. I sliced up some bananas on top and ate the entire batch by myself!

This is the absolutely best recipe for coconut flour pancakes, I have tried several and this is hands down the most tasty. I followed the recipe pretty much exactly, except for I used 1 tbsp of raw honey not 1 1/2. I cooked them in butter in a cast iron skillet. Delish!!! I was sorry I only had six lol!. Thanks for the great recipe, I love your blog!

Anyone down under would do well to check out http://www.kombuwholefoods.com.au/ they carry all the hard-to-find ingredients for this recipe and more. Plus they deliver Australia wide.
Happy Pankcaking!

My one year old loved them with lacto fermented applebutter. I love a nutritious breakfast like this!! Btw, you can order in denmark from germany, search for dr goerg kokosmehl. it’s cheap and delicious!

These are so salty!!! I even added less salt than you recommended and they are almost indelible! One tspn of salt is pretty much the recommended daily allowance. Why so much? I’m disappointed, as I just used three eggs to make such a small batch. Was hoping to feed my 11 month old some, but I’m afraid they’re too salty for her.

I make pancakes at least three times a week now and am super excited to have a grain-like option in my diet again to satisfy cravings! I use coconut nectar rather than honey and add a dash of cinnamon and some vanilla; so good! I’ve found that fruit and cacao make an amazing topping, too. With credit to your original recipe, I posted a remix in my blog :) Thanks for the inspiration!

I just made these, following the recipe except I used 1 tsp coconut sugar instead of the Rapadura. They were FABULOUS!!! They were thin, but light and fluffy on the inside, and had a pleasing crispness on the outside. They had a wonderful light flavor. This recipe will be my staple and go-to recipe whenever I make pancakes from now on. Thank you!!!

Just made the pancakes, and they are totally delicious. I’ve never used Coconut Flour before and find it inexpensive, compared to almound flour, and much less grainy than the typical rice, millet, corn, etc. flours. I’m excited to try the breads made with this particular product. Thanks for the recipe.

Tried these, and they would have been great, but I could hardly eat them because of all the salt! I thought I did something wrong, but I checked and double checked and the recipe was followed exactly (and I used coconut oil, not salted butter).

I would reduce the salt to 1/4 tsp- 1/2 tsp. Thanks for the recipe! I’ll try it again with these adjustments.

Hello! I have been low carb for a year now, and found my ways to make do (mostly with flax waffles)…but my family just joined me by going grain free/white sugar free this month. So far they are fine with it, but missed pancakes. We have tried so many coconut or almond flour recipes (most of them epic fails in either flavor or texture). But these ones made all of us quite happy! The texture and flavor were as close as we’ve gotten to the real thing. The only thing is that I agree with another poster to reduce the salt to 1/4-1/2 tsp. I used the 1 tsp of salt, and we all found them way, way, way too salty. I also think vanilla would be a lovely addition to these as well. Anyway, LOVE the recipe and just wanted to tell you THANK YOU!!

These were great! They were a little hard to flip, but my hubby was able to flip them without ruining them. I doubled the recipe for my family of 4 and it was just enough. Next time I’ll half the salt – a little too salty for me. Best grain-free I’ve tried!

Holy salt! Just made these and they were way too salty. Is there a typo? 1 whole teaspoon of salt to make 4 pancakes?? I used 3/4 t and they were still too salty. And mine turned out bright yellow. I know I used good eggs, but they were seriously glowing yellow. Made me want them to taste like lemon or something. The texture was good though. Not dry like almond flour pancakes. This recipe has potential…

one MAJOR adjustment and these were perfect! After using 1 tsp of salt (and salted butter) they were WAY too salty. The next batch, I just added a pinch of salt which is all you need, if using salted butter. If you are using coconut oil, you may need a bit more- I’d try 1/8-1/4 tsp.

Salty pancakes!! I’m not an experienced cook but my gut told me 1 tsp of salt was too much for pancakes. Why is there so much salt in this recipe? I used Celtic sea salt and unsalted butter and the pancakes were inedible. I see there are many of the same complaints here, so can someone tell me why the amount of salt in this recipe wasn’t adjusted accordingly? I will try again using a 1/4 tsp of salt, perhaps Kosher instead of Sea salt…or maybe I’ll just look for a better recipe for Coconut Flour Pancakes.

When to make these this morning only to find I had run out of coconut flour! Substituted the coconut flour with 2 Tbsp ground flax seed and 1 Tbsp psyllium husk, left the salt out as I didn't see any purpose in adding any and they turned out beautifully. . Will have to try them with the coconut flour next weekend. Thank you for the recipe it is a keeper :)

For breakfast this morning, I made coconut pancakes. I based my recipe off of Cheeseslave’s Coconut Flour Pancakes. I didn’t have coconut flour so I used a combo of powdered and flaked coconut. To compensate for the increased fat content fr…

FOLLOW ME ON FACEBOOK

Footer

Affiliate Disclosure

My posts may include affiliate links. If you click on an affiliate link on one of my posts, I earn a small commission on the sale. I only endorse and promote companies and products I believe in. Thank you for supporting my work.